Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds
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17 dic 2021
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 17 dic 2021
Pagine: 117 - 129
DOI: https://doi.org/10.2478/ausal-2021-0007
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© 2021 Cs. Orbán et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Orbán, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering
Kis, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Molnos, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science